If you are used to making baked beans with canned pork and beans or like pork and beans with breakfast, but aren’t thrilled about having the high fructose corn syrup or sugar as part of that, this is for you. I developed this one to get rid of that specifically. This is now good for diabetics. If you want to use a natural sugar instead of Splenda, knock yourself out.

INGREDIENTS:

1 tablespoon olive oil

3 ounces salt pork, chopped

32 ounces canned navy beans, with liquid

3 tablespoons tomato paste

1 tablespoon cider vinegar

2 teaspoons molasses

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3 tablespoons Splenda granular

1/2 teaspoon sweet paprika

1 tablespoon cornstarch

METHOD:

Step 1

Saute salt pork in a little bit of olive oil until the fat renders out.

Step 2

Add remaining ingredients to pork in a saucepan and stir until blended.

Step 3

Bring to a boil, then reduce heat and simmer for 5-10 minutes or until mixture thickens.

Favorite Links

Always a place at my table…

2,105,243 hungry people were here

FTC Disclosure: Palatable Pastime is written, edited and owned by Sue Lau. Please note that this post may contain affiliate links and I may be paid a commission if clicked. These small commissions help keep Palatable Pastime running and contributes to keeping the lights on and the electric bill paid. Thank you for your continued support!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.